|
|
|
|
| LEADER |
00000nam a2200000 a 4500 |
| 001 |
000090663 |
| 003 |
CO-BoSNA |
| 005 |
20260109092952.0 |
| 008 |
170621s2000^^^^xxko^^^gr^^^^^000^0^eng^d |
| 020 |
|
|
|a 0854045937
|
| 040 |
|
|
|a Co-BoSNA
|b spa
|
| 082 |
0 |
4 |
|a 664.153
|b E261s
|2 23
|
| 100 |
1 |
|
|a Edwards, W.P.
|
| 245 |
1 |
4 |
|a The science of sugar confectionery /
|c W.P. Edwards.
|
| 260 |
|
|
|a Cambridge :
|b Royal Society of Chemistry,
|c 2000.
|
| 300 |
|
|
|a x, 166 paginas :
|b fotografías ;
|c 24 cm.
|
| 490 |
0 |
|
|a RSC paperbacks
|
| 500 |
|
|
|a Incluye índice
|
| 505 |
0 |
|
|a Basic science -- Ingredients -- Emulsifers, colours and flavours -- Confectionery plant -- Sugar glasses in the cemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gum, gelled products and liquorice -- Chewing gum -- Aerated products -- sugar-free confectionery -- Lozenges -- Tabletitng -- Experiments -- the future
|
| 650 |
1 |
7 |
|a Confitería
|2 Armarc
|
| 650 |
1 |
7 |
|a Industria azucarera
|x Subproductos
|2 Armarc
|
| 710 |
2 |
|
|a Royal Society of Chemistry (Great Britain)
|
| 952 |
|
|
|0 0
|1 0
|4 5
|6 641_853000000000000_E261S
|7 0
|8 GENER | 23
|9 437979
|a 76124
|b 76124
|d 2017-11-21
|i 107613
|l 0
|o 641.853 E261s
|p 769124007363
|r 2026-01-09 09:29:52
|t Ej. 1
|w 2026-01-09
|y BOOK
|z Carretera Central Variante Buga - Tulúa
|
| 999 |
|
|
|c 94600
|d 94600
|
| 942 |
|
|
|6 664_153000000000000__E261S
|
